Kale Wreath


  • 1.5 L (6 cups) kale
  • 60 mL (1/4 cup) chopped red bell pepper
  • 15 mL (1 Tbsp) flax oil
  • 15 mL (1 Tbsp) lite tamari soy sauce
  • 15 mL (1 Tbsp) balsamic vinegar
  • 30 mL (2 Tbsp) sesame seeds


  • measuring cups and spoons
  • chef's knife and cutting board
  • large saucepan with lid
  • steamer basket or insert
  • tongs or spoon
  • platter

Prep time:




Cook time:


Recipe attribution:

Debbie Leach

  1. Pour water into the bottom of the pot with the steamer basket.
  2. Finely chop kale and put in steamer with the bell pepper. Cover and steam until the pepper is tender-crisp. 
  3. Measure the oil, vinegar, soy sauce and seeds into the bowl.
  4. Warm the platter under hot running water. Dry.
  5. Toss the cooked vegetables in the bowl and turn the mixture out onto the platter.
  6. Arrange the kale into a wreath on the platter, leaving a hole in the centre.